Large, shiney holes in first sourdough
This is my first time baking sour dough, but I have been making no knead dough in a dutch oven for a few months now without any problems.
Overall the bread looks pretty good and tastes great but it has large, shiney holes that seem to have a slightly more moist texture than the rest of the bread.
What could cause the funky large holes?
I used 100g starter, 375g water, 500g bread flour and 5g salt. Fermented overnight for about 12 hours. The kitchen was 72 when I started but had cooled to 68 by morning (wood heat). Shaped and left to proof for 2 more hours, then used the fingerprint test.
Placed in an unheated dutch oven in a cold oven. Heated to 450. After temperature was reached baked for 40 mins with lid on and 20 mins without lid. IntetnaI temperature reached 209.
Is it possible that there were some large gas bubbles in the dough during shaping that didn't get popped?
Nice looking loaf!
Not sure what caused the crumb. But for your first sourdough, you are off to a great start.
Assuming all white flour, 77% hydration is very wet. 68-72% will produce great bread.
Lets us know how your progress.
Danny
It looks like a decent loaf of bread. I agree, it's probably just that the dough was left alone for a while, it looks like just a normal variation in how bread rises.
The shininess and that you say it's more moist than youre used to are probably just that the dough recipe is a high hydration--Tartine bread (I dont know if you were following that recipe, but that's almost the formula, only with half the salt) is famous for being a high hydration and it's known for having a soft, custard-y texture, but it's really good when you toast it because you get that crispy crust, but it's still soft when you bite into it.